Flaxseed Wraps (Keto, Vegan, Gluten-Free)
By Carine Claudepierre
Published on 03/28/2018 - Last updated on 10/06/2023
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These flaxseed wraps are an easy 4-ingredient keto tortilla recipe with only 1.2 grams of net carbs.
You can finally eat a homemade wrap on your keto diet with this easy, healthy keto wrap recipe.
Bonus, the flaxseed wraps are vegan, gluten-free, and don’t use eggs, dairy, or cheese.
Add superfood flaxseed to your keto diet now with this simple recipe and reach your fat macros easily and with taste! One of the best easy low-carb recipes for Mexican food lovers.
What Are Flaxseed Wraps?
You know how much I love healthy finger food especially wraps! I have a passion for creating keto wrap recipes.
This recipe is a keto version of my classic 2-ingredient tortillas or my flour tortilla recipe.
While I love my low-carb spinach taco shells, I won’t make them anymore when hubby is home.
The tacos contain eggs and cheese, which are not compatible with his vegan diet.
That’s why today I am sharing with you a totally new, almost no-carb wrap recipe that is also vegan.
But before sharing the recipe, let me answer a few questions that you’re probably asking yourself.
How To Make Flaxseed Wraps With 4 Ingredients
All you need to make those delicious flaxseed wraps are 4 basic ingredients.
Ingredients
- Flaxseed meal – I make my own using flaxseed to blend into a fine meal. I love to make my own because the one from my store is too coarse. You need to use a flaxseed meal that looks like an almond meal, with no pieces of flaxseed left, or the recipe won’t work either. Get your meal as fine as possible using your blender or buy a meal that doesn’t contain unground seeds – large pieces won’t absorb the same amount of water in the recipe, and the batter won’t form a dough in the same way – it will remain way too sticky. Below is my flaxseed meal made in less than 1 minute in my simple blender.
- Boiling water – Do not use cold water, or this recipe won’t work. Make sure you remove the saucepan from the heat before adding the meal to make sure it doesn’t stick to the saucepan. Then, be patient, and stir until the mixture forms a ball that doesn’t stick to the pan and that you can hold in your hand. Then, roll the dough between pieces of parchment paper to prevent the dough from sticking to your benchtop or rolling pin.
- Spices – I used a combo of spices with good anti-inflammatory properties: turmeric, ginger, garlic, and onion. But use what you like, of course!
Making The Batter
When combined with boiling water, the fiber absorbs the water, gradually forming an elastic dough ball.
That elasticity from the dough will be critical to making perfect wraps that won’t break when you start filling and folding them.
How to make round-shape wraps
I used a saucepan lid that I placed on top of my rolled dough to shape a lovely circle. It is optional, but it makes such a nice wrap to serve!
Reuse the leftover dough from the edge to make an extra wrap!
Serving
Flaxseed wraps are bland in flavor, especially if you are using golden flaxseed – brown flaxseed is slightly bitter.
That’s why I recommend adding my combo of spices in the batter to give these wraps an extra boost of flavor. Otherwise, the texture is soft, a bit grainy, and delicious.
Filling Options
Your filling will make all the difference. My favorite vegan, low-carb wrap fillings are the ones below, added in this order. I also add some homemade low-carb tortillas chips on the side.
- a layer of dairy-free coconut yogurt
- mint leaves
- fresh lettuce blend
- cucumber sticks, skin-on for extra fiber
- cherry tomatoes
- a drizzle of lemon juice
- salt & pepper
- many avocado slices – like half an avo per wrap!
- Chili sauce or mustard
You can also use this recipe to make healthy Cheese Quesadillas.
Frequently Asked Questions
Flaxseeds are a great super-food to add to your keto diet plan. They contain 71% of fat from healthy omega-3 fatty acids, which is ideal for reaching your fat macros quickly.
Plus, they have only 3 grams of net carbs per 100 grams, and 46% of the carbs in flaxseed are non-digestible fibers. If you are looking for a vegan and keto option, this is the one to eat.
Yes, you can definitely have a good low-carb wrap on a keto diet if the wrap is made of low-carb flour.
The best keto wrap recipes are made of flaxseed, almond flour, or coconut flour. Typical keto wraps contain between 2 grams and 4 grams of net carbs per serve, which is within the acceptable range on a keto diet.
These flaxseed wraps are very low carb with only 1.2 grams of net carbs per wrap, so a big YES for all keto wrap lovers like me!
You can use raw flaxseed or ground flaxseed in many different recipes like keto wraps, flaxseed bread, and flaxseed crackers, or simply add some flaxseed powder to thicken a smoothie without adding sugar!
Find all my best flaxseed recipes.
Flaxseeds or linseeds contain many beneficial nutrients for your health. The most important are:
Omega 3 fatty acids, also known as “the good fats,” protect your heart, and they have been shown as beneficial nutrients to decrease triglycerides and lower blood pressure.
Lignans, flaxseed is the plant with the more lignans, an antioxidant found in the fiber part of flaxseeds. Lignans are also phytoestrogens, a plant nutrient that somehow could act like the female hormone estrogen. This is a very controversial topic, and scientists aren’t sure how much lignans impact our hormones. While some studies seem to prove that it can help fight breast cancer, others demonstrated that phytoestrogens don’t mimic estrogen at all and rather prevent the formation of blood tumors.
Fiber flaxseed contains 27g of fiber per 100g. Note that it is recommended to eat about 25g of fiber daily for women and 38g for men.
More Keto Tortilla Wrap Recipes
If you are looking for more low-carb tortilla wrap recipes, you can also try my other keto vegan wraps below.
They make delicious keto sandwich wraps for lunch.
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Flaxseed Wraps (Keto, Vegan)
Ingredients
Spices – optional but delicious
- ¼ teaspoon Turmeric
- ¼ teaspoon Ground Ginger
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Flakes
Instructions
- In a blender, add the flaxseed, blend at high speed until it forms a ground/meal. You can also use a flaxseed meal from the store but make sure the meal is as fine as almond meal, or it won't absorb all the water in the recipe, and it will get sticky.
- In a small saucepan, bring the water to a boil.
- Remove from the heat, stir in all the spices and add the flaxseed meal all at once.
- Stir immediately with a wooden spoon until the meal absorbs all the water, dry out and form a dough ball. As you stir, the dough will form, it will gradually unstick from the saucepan forming a dough ball. It takes about 1-2 minutes max.
- Remove the dough ball from the saucepan and transfer it onto a piece of parchment paper to prevent the dough from sticking to your benchtop. The dough should not be too sticky, or if it does become sticky, it means your meal wasn't fine enough, but that is ok. Just sprinkle some extra meal onto the ball.
- Divide the ball into 4 dough balls of the same size. Place one of the dough balls onto a piece of parchment paper. Place another piece of parchment paper on top to prevent the dough from sticking to the rolling pin. Press the dough balls with your hands slightly to flatten and stick the top parchment paper piece to the ball.
- Roll with a rolling pin until flat but not too thin, or it won't get soft when cooked. Aim for a 2-3mm thickness. Peel off the top piece of parchment paper.
- Take a round shape – like a saucepan lid – place it on top of the dough, and cut around the edges to make a circle. Remove the left-over dough, form a ball, and reuse it later for another wrap if you like.
- Remove the lid and flip over the prepared wrap onto a non-stick pan – I use a ceramic non-stick pan or tortilla press. Peel off the last piece of parchment paper and cook. If you are not using a non-stick pan, spray some oil before putting the wrap into the pan.
- Warm under high-medium heat and cook for 1-2 minutes or until the border gets dry – the center should be soft – and you can easily slip a spatula under the wrap to flip over.
- Cook for about 1 extra minute on the other side. Don't overcook, or the wrap will get very crispy, like tortillas chips! It has to be dry but soft to roll.
- Place the cooked wraps on a plate.
- Repeat those steps with the rest of the batter until you form 4 wraps (or 5, if you use the leftover dough from the edges, you can make an extra one!). It depends on how thick you made your wraps. You can reuse the same piece of parchment paper many times!
- Serve them cold with filling of your choice or hot – you can also rewarm them in a sandwich press with your favorite filling.
- Store in the fridge for 3 days, on a plate covered with plastic wrap, to keep them moist.
Notes
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Hi there! Just discovered your site through Pinterest and loved the idea of these flax wraps. Being gluten free, trying to be low carb and sugar free too, as you know, presents many challenges! I haven’t found a wrap yet that worked, these did and they’re incredible. Now I must say, that I must have ground the flaxmeal ‘too’ fine as the ‘dough’ was REALLY sticky. I kept grinding and adding flaxmeal to it using another cup of ground, but it was still too sticky. I eventually ended up adding arrowroot flour, kneading it into the dough to get the right consistency, which obviously ruins the whole point of low carb :(. That said, they still tasted great, but I’ll be trying them again to see if I can achieve the same results you did with the ‘right’ ingredients. One thing I did discover however, is that adding the arrowroot flour made the dough very pliable, I’m going to make a separate flaxmeal dough and use it as a pie shell, adding coconut flour to the flaxmeal and kneading it because adding ‘flour’ to it actually gives it the ‘stretchy’ properties of a gluten dough. Was totally surprised by this! I could actually work it in my hands. I’ll let you know if it turns out with the same result as the arrowroot did, and as a pie crust!
Thanks for trying my recipes and for your lovely feedback! If your dough was too sticky it is probably because your flaxmeal was too thick and did not absorb the moisture as much or you did not dry the dough enough in the saucepan. I lie the idea to add arrowroot flour! Not low carb, but great paleo alternative. Enjoy the recipes on the blog. XOXO Carine.
Hi there! I just tried them again, exactly per your recipe, and they turned out PERFECTLY! My mistake was not in mixing the flax meal sufficiently to give it time to absorb the water. . I had to 2 Tblsp. more of the flax meal but honestly, they’re perfect and NO arrowroot flour this time! Thanks for this incredible recipe, that even my husband enjoys!
How long did you have to mix for? I ground it till it was powder and I mixed the full 2 min (per the instructions that is ‘max time) and it was freakin glue! :(*
If it is sticky it means your ground is too thick and it does not absorb the water properly. The thinner the more it absorb moisture. I recommend you buy ground flaxseed known as flaxmeal if you struggle to create a thinner meal with your blender. You usually don’t need more than 2 minutes to mix the warm batter to form a dough that won’t stick. Enjoy the recipes on the blog. XOXO Carine.
That is AMAZING! I feel so grateful that you are sharing all those feedback on the blog I am glad the recipe goes well without arrowroot flour as it is way better for your carbs too ! Enjoy the blog recipes and huge thank you for trying my recipes. It means a lot to me. XOXO Carine.
Hi you all.
I found the recipe easy on first site, yet the actual making of it took me quite a long while and I still did not master the correct way to lay the wrap flat in the frying pan.
I followed instructions, yet my wraps/ flax tortillas always folded down…..
FROM the other hand:
Whether I rolled the dough thinner or thicer ( I first tried the 1 cup of flax to 1 cup of water quantity, than cobtinued with double ingredients, all with brown flax), it did not cone out pliable or flexible. On the contrary, the wraps broke most of the times, either when I tried to flip it ( I suck in that :)or to roll it with a filling.
This way I unfortunately proved mysrlf that I would not be able to serve these delicious wraps, any time soon or eat it like a tortilla wrap at all, since it fell apart … : (
I will not waste it, but will have to eat it by mysref as it is not too attractive as a filled up wrap.
Since the dough is tasty, I might try to dry up the wraps for chips and even make the dough sweet next time, by adding sweetness associated spices and sugar substitute.
Hope that will work as sweet
In a muggy weather like it is here in Israrl, I do not believe, the flax chips will stay dry and hard as they should, for a long while though.
Anoth
Hi Anoth, I am so sorry to read that. If it breaks it means the dough is too dry. You probably over dry the dough in the saucepan or try to add slightly much water – your flaxmeal must be thinner than mine and absorb water too much. Starts with an extra 2 tablespoons. The dough must be soft, and easy to roll. I hope you manage to make those at some point. Otherwise, try my super easy coconut flour flatbread recipe – it is keto/low carb too! Enjoy the blog n thanks for trying my recipes. XOXO Carine.
My first batch was too thick but I filled it up with shredded chicken,mushrooms,spinach and cheese folded it in half and used in the place of a bun in my panini press! Was super happy with it! Paninis and soup what a keto treat!
What a great idea! You must roll them super thin to make wraps next time. It take a bit of time and practice to make the perfect keto wraps but you will nailed it I am sure! Thanks for sharing your option too, it looks delish ! Have a lovely time on the blog. XOXO Carine.
OMG thank you! I have been on keto since April 2018 and haven’t had any carbs! i just tried this recipe tonight and it turned out PERFECT! easy and so simple! THANK YOU THANK YOU THANK YOU! this is GOLDEN RECIPEE!
That is such a beautiful comment! You made my day 🙂 I am so glad you find my blog, enjoy all the low carb recipes here. Thank YOU for being here. XOXO Carine.
Made the wraps last night and used them for Greek tuna wraps. Today nachos 🙂 Thank you!!!
Yeah for tuna wraps ! Sounds yummy 🙂 thanks for trying my recipes and reading the blog. XOXO Carine.
Hello, I’m looking for a good blender that can flour seeds, can you tell me what blender do you have? I’ve seen that it is pretty good. Thank you very much.
Hello! I am having a kitchen aid blender but you can also buy your flaxmeal at the store (no need to grind as the seeds are already pulsed into a meal). It is cheap 🙂 Enjoy the wrap recipe and the blog. XOXO Carine.
Hey Carine! I rarely leave feedback on recipes I try but I absolutely had to for these wraps. They were AMAZING! My husband and I gobbled them up in no time. I hate buying packaged and processed food but could never find a good recipe for wraps that would turn out. These were so perfect. I know saying these wraps are life changing seems cheesy but they are!! I will never buy store bought wraps again. Thank-you, thank-you, thank-you!!
WOW! that’s such a wonderful morning for me, waking up and reading your lovely message. You made my day, I am passionate to share healthy recipes but really, what makes me happy is to read comments like yours. I am so glad you enjoyed the recipes. Have a nice time on my blog and thank YOU hips for reading me. XOXO Carine.
Yay thank you for the amazing recipe! I have tried so many failed (and exoensive!) ‘bread’ recipes over the last few months and have ended up frustrated. Decided to try these tonight as was missing ham and cheese toasties from my life…whipped a wrap up in a few mins and filled and toasted in a sandwich press…YUM and YAY! No more failed ‘bread’ rolls for me! These will be my go to from now on, cant wait to try them filled with salad for my work lunch. Thank you so much for sharing!!
What a beautiful story about this simple recipe ! You make me so happy because that is what I love about sharing my recipe on this blog. Providing easy no fail low carb recipes for everyone (not expensive!). Enjoy the low carb recipe on the blog. If you love flatbread you should try my keto coconut flour flatbread too very tasty, easy and cheap! XOXO Carine.
These were delicious thank you!
I am so happy to read your comment! Thanks for trying my recipes 🙂 Enjoy the blog low carb recipes. XOXO Carine.
Hi,
I tried the recipe, the flavour is awesome, but I had a problem, it’s breaks down.
Any help?
Hi! Does it break before of after cooking the wraps? If it is before, you may have roll them to large or too thin. If it is during the cooking or after it may be because you overcooked them, they dry out and gets fragile. Let me know ! I am happy you love the taste of those! XOXO Carine.
Carine,
I’m wondering if these can be made without the salt. I want to substitute the salt with another spice. Because of high blood pressure I have to limit my sodium.
Of course! Salt is only for taste not for texture or others properties. The recipe will be perfect with another spice! What is in your mind ? I love to try other spices too 🙂 Enjoy the blog. XOXO Carine.
How long do these wraps keep? Can you make them in bulk and store them? it is a lot of work for every time you want to make a sandwich.
It is not so much work my dear. You don’t have to cut them round to save time. Plus, it store very well as there is no dairy involved. I stored mine in an airtight zip plastic bag in the pantry or fridge for up to a week. Enjoy the recipe and the blog. XOXO Carine.
I cut mine in rectangles to wrap vegan hot dogs. So good! I have a veg dog 3-4 days a week and make these wraps so I can have an actual ‘bun’. This time I used Everything But The Bagel sesame seed seasoning from Trader Joe’s, plus onion & garlic powders. I’ll see how they taste later this week. These freeze well and I put one in the microwave for about 45 seconds to thaw & heat. Thanks for this great recipe!
That is fantastic! I am so happy you shared the freezing tips too. I did freeze my wraps yet – we are a family of 4 and eat them too fast 🙂 But many readers ask me about how they freeze so you save my life !!! Thanks so much for this beautiful comment and all your extra tips that will help others to make this recipe perfect. Enjoy the recipes on the blog. XOXO Carine.
Thanks a lot for this recipe. A Must try for tomorrow!
You are welcome ! Thanks so much for trying my recipes and reading the blog! XOXO Carine.
I put off making these as I assumed that they would be difficult but when I tried them I could not believe they were so simple, I made them plain for the first time but will spice them up next time,
I rolled the first one very thin and had oil in the pan but it stuck, I dry fried the rest and they were perfect.
I am going to try to make chips as they sound great and cannot wait to try quessideas (not spelled correctly) I also want to roll them thicker and make slices of bread,
Do you have to roll the dough warm, will it work if the dough is cold
If you love easy recipe you came to the right place! None of the recipe on the blog are difficult so give them a go with no stress 🙂 I would not stre the dough in the fridge – it will harden and make it difficult to roll. However, it is a vegan recipe so it will store well in the pantry if you aim to roll this later. I highly recommend the spices addition ! It make those even more tasty. Enjoy the blog recipes. XOXO Carine.
Hi – the first step in the recipe says “linseed”……is that just a typo??
thank you
Linseed and flaxseed are absolutely the same thing. I will correct it to make things clear. Enjoy the blog recipes. XOXO Carine.
how do you store flax seeds ? I bought a large sack – 25 lbs. – and haven’t opened it yet – is storing in air tight containers good enough? I plan to grind them in my Vitamix
Sure! I store mine for months in a sealed glass jar or in an airtight plastic container. It store really well for month in the pantry, don’t worry ! Your vitamix will be perfect to create a thin ground and makes delicious wraps. Enjoy the recipes on the blog !XOXO Carine.
Thank you so much for this recipe. I’m currently on a very strict diet (anti-candida) for the next month at least, to try and reduce the effects that a bad diet’s had on me for the past 10 years. Although I eat well now, my specialist told me that I needed to completely cut all the food that caused problems, so the cadida would ”die”. This means no grains, no sugar, no dairy,,, A paleo diet, so to speak.It’s only been a week and I’m getting frustrated because I don’t know what to eat anymore, I’ve always been a huge cheese, pasta and bread either, and it was part of most of my meals. I’m also vegetarian. So what do I have left now? Rice, lentils and veggies. This, as well as your crackers recipe, will allow me to have more options. I’m really grateful.
Thank you SO much for your lovely message. I have been on a candida diet 5 years ago and it works so well for me. I agree that it could be difficult at first to find tasty option to bread, sweet treat and cheese but you will find plenty of grain free/paleo recipe on my blog that will help you. Thanks for trying my recipe ! XOXO Carine.
Made it and really, really loved it. I added the spices and used vegan cream cheese and avocado with fresh garlic and mixed greens for fillings. Awesome!
Yummy ! I love your filling ideas – my husband is vegan too I will have to try this combo of cream cheese/avocado next time. I am so happy you enjoyed the wraps. Thanks for taking a minute to share this lovely comment. Enjoy the blog recipes. XOXO Carine.
Can you use this as an alternative as pizza crust?
Hi ! I did not try myself but some readers reported great success on instagram using this recipe as a pizza base. You probably have to roll the dough thicker. Enjoy the recipe. XOXO Carine.
Hi Carine,
I tried to make these but the dough was very sticky and kept sticking to the parchment paper and when I tried to roll it out thinly it would fall apart. I managed to fry one but was very soggy and flimsy. Any tips? Should I add more flaxseed? I used 1 cup of flaxseed and grinders it up then 1 cup of boiling water…
Hi Belinda, it looks like the dough contains too much water. Did you cook the dough until it unstick from the sauce pan really well? It should form a ball and this cooking step is what dry out the dough enough to roll it without sticking issue. I would also recommend to measure the quantity of the ground flaxseed you obtain to make sure it fit exactly the amount I recommend in the recipe. Finally, the thickness of your grounds could make a difference, the thinner, the better it absorb moisture. So if your amount of ground flaxseed is right but it is still sticky it could be that the ground is too thick and can’t absorb the water properly to come into a dough. It take time to learn how to cook with flaxseed ground, it is unconventional and a bit more tricky than regular white flour, but after few attempt you will nail it ! Enjoy the recipe and thanks for trying my recipes on the blog. XOXO Carine.